Tomo Japanese Restaurant

fried oyster drizzle with wasabi lime aioli sauce

purple yam fries, truffle oil and mayo for dipping

choose shrimp, chicken or veggies

marinated chicken wings fried in hot oil

Chef’s choice sashimi

8 pcs of shrimp shumai (lightly fried dumplings)

Chef’s choice of seasonal fish

Four pieces of chef’s choice of nigiri

Battered and lightly fried shrimp & veg- etables (you can substitute chicken or all veggies)

Choice of chicken, beef or salmon

choice of 2 rolls

choice of 3 rolls

roasted mango tonkatsu sauce

9 pieces over sushi rice

roasted mango tonkatsu sauce

assortment of sashimi add 4 pcs of spicy tuna roll $4

sushi & sashimi combo and1 California roll

1 California roll & 6 pieces of sushi (substitute spicy tuna roll $4)

4 pieces of shrimp & vegetables

trimmed hanger steak

breast meat

Scottish salmon

(sweet shrimp w/ deep fried head)

order by the piece, sweet miso marinade, broiled, boston lettuce, garlic chips.

From the Chiba prefecture, naturally sweet and nuttier than green edamame

real crab meat with cilantro, cucumber wrap, jalapeno sauce

hot & jalapeno sauce, yuzu salt

fried Oyster drizzle with wasabi lime aioli sauce

6 slices of kampachi sashimi, garlic, thinly sliced serrano pepper, yuzu soy sauce.

two New Zealand lamb chops seasoned sansho for coolness

purple yam fries, truffle oil and mayo for for dipping

flash fried okra serve with tempura sauce

blanched spinach, sesame, sweet soy sauce

sliced thinly, spicy asian salsa

10 pcs of lightly fried shrimp dumplings

shrimp, asparagus, shiso in a spring roll wrapper, deep-fried, tomo salsa.

seared beef or tuna, ginger, scallions, shiso, garlic ponzu beef

seared beef or tuna, ginger, scallions, shiso, garlic ponzu tuna

two chicken & three veg

two shrimp & three veg

five veg

salmon rolled in cucumber w/ shiso, wakame,A scallions, sesame, ginger-garlic ponzu.

3 marinated chicken wings per order, flash fried in hot oil

yama-imo (sticky yam), scallions, pink peppercorn, shiso, pistachios, balsamic glaze

thin sliced fluke, cilantro, dot of hot sauce

(japanese jack) thin sliced aji sashimi, gin- ger, scallions, garlic-ponzu, crispy fried skeleton

seared, scallion, sweet mustard-spiced miso

seasoned with garlic, ginger, scallions, yuzu- ponzu, seared wi extra virgin olive & sesame oil

tomo salsa, pink sea salt, yuzu juice, truffle oil, pistachios

Shrimp tempura, asparagus, A5 wagyu, garlic chips, ito togarashi, black caviar, ponzu sauce, 24k gold flakes

mixed spicy crab crunch and avocado inside top with seared salmon and sliced lemon on top

crispy rice topped with spicy tuna, crunchy garlic, serrano pepper

smoked salmon skin, scallions, bonito, yamagobo, cucumbers, topped with eel,avocado, eel sauce and masago arare

fresh tuna smoked salmon avocado top with seared scallop serrano peppers sriracha and ponzu sauce

Spicy yellowtail crunch and avocado top with seared salmon eel sauce and scallions on top

1-inch cube w/ a drop Hennessy cognac

alternating layers of chocolate crepes, co- gnac whipped cream, dusted with Valrhona cocoa powder

vanilla ice cream, whipped cream

8 oz black angus strip, sansho, teriyaki demi

18 pc sashimi assort over a bed of sushi rice

choice of chicken or pork tenderloin, panko breaded, flash fried, roasted mango katsu sauce

16 pc chef’s choice

8 oz sushi grade scottish salmon, wild mushroom teriyaki demi-glace

100% all natural, chicken breast, tomo’s teriyaki demi-glace

one california roll, eight pieces of nigiri

1 spicy tuna roll, 6 nigiri, 12 sashimi

six shrimp, five vegetables

seasoned w/ garlic & thyme. I add sansho, that add a wonderful coolness to the dish

(white tuna)

(w/ fried head)

shrimp & sesame dressing

soft shell crab tempura, yuzu-garlic dressing

ginger dressing

seared tuna & albacore, avocado, sesame-onion dressing